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Tea Brack Bread 1

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 27 Feb 2018 21:18:13 -0800
v118.n008.5
* Exported from MasterCook *

                             Bread, Tea Brack 1

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Ethnic
                 Fruit                           Grains
                 Posted                          Side Dish
                 Snacks

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   227                g  brewed hot tea -- (8 oz)
   142                g  raisins -- (5 oz)
   71                 g  currants -- (2 1/2 oz)
   163                g  pitted prunes -- snipped into small pieces, (5 3/4 oz)
   142                g  chopped dates -- (5 oz)
   227                g  brown sugar -- firmly packed, (7 3/4 oz)
   227                g  Irish Whole Wheat Flour -- or White WW Flour (8 oz)
   1         tablespoon  baking powder
      1/2      teaspoon  salt
   1              large  egg
   39                 g  sparkling white sugar -- (1 3/8 oz)

Ireland

Tea brack - a.k.a. Irish Freckle Bread - is a moist, close-grained, 
packed-with-fruit breakfast bread. The flavor of the whole wheat is 
discernible, yet not overpowering because it's complemented by just 
the right degree of sweetness.

Interestingly, the recipe uses brewed tea as its liquid - Irish 
breakfast tea is a good choice. If desired, substitute 2 tablespoons 
Irish whiskey for an equal amount of the tea. Quick and easy whole 
grain dairy free.

PREP: 10 mins. to 15 mins
BAKE: 60 mins. to 1 hrs 10 mins
TOTAL: 2:20. to 2:25
YIELD: 8" round cake

Pour the hot tea over the dried fruits in a medium-sized bowl. Set 
the mixture aside to cool to lukewarm, about 1 hour.

Preheat the oven to 325F. Lightly grease an 8" x 2" round cake pan. 
If your pan isn't at least 2" deep, use a 9" round pan.

In a medium-sized bowl, stir together the brown sugar, flour, baking 
powder, and salt.

Add the dried fruit, and any remaining liquid. Stir till thoroughly 
combined; the batter will be thick and stiff.

Add the egg, mixing till thoroughly combined.

Spread the mixture into the prepared pan. Sprinkle the top evenly 
with the coarse sparkling sugar.

Bake the bread for 60 to 70 minutes, till a cake tester inserted in 
the center comes out moist, but without clinging crumbs.

Remove it from the oven, and turn it out of the pan onto a rack to cool.

Source:
   "King Arthur Flour Baker's Companion"
S(Internet address):
   "<https://www.kingarthurflour.com/recipes/tea-brack-recipe>"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 122 Calories; trace Fat (2.8% 
calories from fat); 1g Protein; 31g Carbohydrate; 1g Dietary Fiber; 
13mg Cholesterol; 170mg Sodium.  Exchanges: 0 Lean Meat; 1 Fruit; 0 
Fat; 1 Other Carbohydrates.

NOTES : 2018 - 0227